Posted on May 5, 2015 in Gastronomy.
Eric Prowalski: Gault and Millau Tour 2015 Innovation Trophy
The Gault et Millau Tour 2015 took place last March at the Abbey of Collonges on the banks of the Saône in the presence of Paul Bocuse, the owner.
Photo DR Trophy given to Eric Prowalski by Côme de Chérizey and Marc Veyrat
Each year, the Gault & Millau distinguishes the chefs of six regions during a Tour de France in six stops. The opportunity for the famous gastronomic guide to reward eleven personalities from the world of catering in the Rhône Alpes region and to announce the new Gault & Millau guide.
Photo: DR
This year the Gault & Millau d'Or was awarded to Paul Bocuse, and the Innovation Trophy awarded to Eric Prowalski, chef de la Rotonde, the gourmet restaurant of the 4-star Hotel Les Trésoms in Annecy. He was able to seduce the jury with his dish “Wild Arctic char from Lake Annecy, schabu schabu style with coffee, braised and caffeinated Ugine endive, cockles in meunière, combawa and lemon caviar” with the help of Lavazza.
This young chef was trained with Philippe Etchebest, MOF 2000 and Alain Solivérès for 10 years. Prowalski sublimates seasonal and regional products to delight your taste buds and your senses.
Room from 145 euros / night.
Les Tresoms - Lake & Spa Resort
3 Boulevard de la Corniche
74 Annecy
www.hotelspreference.com/tresoms
source: HOTELS & PREFERENCE
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